Method:1. Roast all the dry spices. To ensure none of the dry spices are under roasted, roast
them individually, because each of them has their own burning point. Roasting is

going to give you that robust flavor for the curry. Over a low flame add the dried

chillies, moving around whilst shaking the pan so that the heat gets distributed

evenly.

Spices are done roasting when you can smell it and you want to take it off immediately because it continues cooking in it's own heat. Cool and add it to coffee grinder.

Add poppy seeds, shaking pan around to make sure each grain gets a nice toasty

brown and just when it browns, add to grinder.

Add cumin seeds to pan, shaking to spread evenly over the pan so
each grain gets heated. As soon as you can smell the flavor it is done. Add toasted cumin to grinder.

Heat peppercorns and cloves next as

they both cook at the same rate and you will notice the surface of the peppercorns will

be a little bit shiny and cloves a slight bit browner and will smell lovely. Add to

grinder. Switch off the heat and now quickly add the turmeric to the hot pan because

turmeric needs about a minute, otherwise it burns quickly. Add to grinder. Grind the

roasted dry spices coarsely. Coarsely will just add a little more texture to your chicken.

Now your wet Masala is done and we will now rub it into our chicken with the dry

mixture. Before rubbing into chicken, slash the chicken diagonally for the marinade to penetrate and coat your palms with oil to prevent the chilies from burning your hands.

To your chicken in a bowl, add all of your dry Masala followed by all of your wet
Masala and give it all a good mix working it in with your hands. Cover and leave
chicken to marinate for an hour. You may do this overnight for better flavour but

1 hour for chicken is usually enough to do the trick. When you make it with mutton or

duck you have to leave it overnight to marinate.

Prepare the marinade:
To a food processor in the following order, add your tamarind followed by the vinegar,
the garlic and ginger topped by your fresh red chilies. Blitz all until a smooth paste.